Vegan Steak Burrito Bowl
Experience a burst of bold flavors with this Vegan Steak Burrito Bowl, a plant-based twist on a classic favorite! Packed with hearty seared steak-style strips marinated in soy sauce, lime juice, smoked paprika, and garlic powder, this dish delivers the perfect balance of smoky, tangy, and savory notes. The base features fluffy cilantro-lime jasmine rice, enhanced with vibrant toppings like black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a dollop of vegan sour cream. Easy to prep in just 35 minutes, this customizable burrito bowl is loaded with protein, fresh veggies, and zesty seasonings, making it a satisfying meal that’s both nourishing and delicious. Serve with a drizzle of hot sauce for a spicy kick or keep it mild for a refreshing crowd-pleaser. A must-try for vegan meal enthusiasts or anyone searching for a healthy yet flavorful dinner idea!
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Recipe Information
Ingredients
- 8 oz Plant-based steak strips
- 2 tbsp Soy sauce
- 1 tbsp Lime juice
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tbsp Olive oil
- 1 cup Jasmine rice
- 2 cups Vegetable broth
- 2 tbsp (chopped) Fresh cilantro
- 1 tsp Lime zest
- 15 oz (1 can, drained and rinsed) Black beans
- 1 cup (frozen, thawed or fresh) Corn kernels
- 1 cup (halved) Cherry tomatoes
- 1 medium (diced) Avocado
- 1 tbsp (per serving) Vegan sour cream
- 1 tsp (per serving, optional) Hot sauce
- 0.5 tsp (or to taste) Salt
- 0.25 tsp (or to taste) Black pepper
Instructions
In a small bowl, combine soy sauce, lime juice, smoked paprika, and garlic powder. Add the plant-based steak strips and toss well to coat. Let them marinate for 10-15 minutes while you prep other ingredients.
Rinse the jasmine rice under cold water until the water runs clear. Combine rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until tender.
Once the rice is cooked, stir in chopped cilantro, lime zest, and a pinch of salt. Set aside and keep warm.
Heat olive oil in a skillet over medium-high heat. Sear the marinated plant-based steak strips for 2-3 minutes per side until caramelized and heated through. Remove from heat and set aside.
In a serving bowl, layer the cilantro-lime rice as the base. Top with black beans, corn kernels, cherry tomatoes, diced avocado, and seared plant-based steak strips.
Finish each bowl with a dollop of vegan sour cream, a drizzle of hot sauce (if desired), and additional chopped cilantro for garnish.
Serve immediately and enjoy your Vegan Steak Burrito Bowl!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 13.1 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
